Hemsley & Hemsley: Poached Eggs with Samphire & Honey Harissa Dressing

Using freshly-picked samphire, the Hemsley & Hemsley gals head to the kitchen to put their spin on poached eggs

Switching out their galoshes for kitchen aprons, Jasmine and Melissa have whipped up this delish recipe for poached eggs with samphire, the star of the dish. Perfect for brunch tomorrow, no?

Poached Eggs with Samphire & Honey Harissa Dressing
Serves 2

2 large handfuls of fresh samphire–approx 100g, washed well
2 large organic, free range, pasture raised eggs

Harissa honey dressing
½ tsp harissa paste (get one with olive oil rather than other vegetable oils OR use a harissa dry spice mix and mix with a little water to make a paste)
½ tsp raw honey
2 tsp of extra virgin olive oil

Combine the harissa ingredients in a teacup or mug and mix well with a spoon
Rinse the samphire thoroughly
Blanch the samphire in boiling water for 60 sec then rinse with cold water, drain well and leave to dry slightly.
Split the samphire and pile onto 2 plates.
Top with a poached or fried egg (use butter or ghee) and drizzle with the harissa dressing.

No need to salt anything – the samphire is all you need!